Made with wholesome, craving-curbing ingredients like almond flour, coconut flour, and mashed avocado, this recipe is perfect when you want something dense, fudgy, and seriously chocolatey.
These cookies help curb cravings because almond flour, coconut flour, and avocado are high in fiber and healthy fats, which increase satiety and help you feel full longer.
This recipe is gluten-free, grain-free, vegan, and irresistibly fudgy and chocolatey.
Ingredients used to make these Rich Chocolate Avocado Cookies
Notes: these ingredients are commonly available in grocery stores; amounts and suggested swaps are shown below.
- Almond flour – blanched almond flour works best for a tender, uniform texture.
- Coconut flour – use as listed; it doesn’t substitute well for other flours (2 tbsp coconut flour ≈ ½ cup almond flour, but texture will differ).
- Avocado – fully ripe and mashed until smooth, no chunks.
- Salt – any variety is fine; only a small amount is needed.
- Sugar – coconut sugar, date sugar, maple sugar, or regular granulated sugar all work. You can also use liquid sweeteners like honey or maple syrup, or keto-friendly sweeteners (convert according to package instructions). Adjust sweetness: 3 tbsp = subtly sweet, 4 tbsp = balanced, 5 tbsp = sweet.
- Cocoa powder – use your preferred brand; natural or Dutch-processed both work in this recipe.
- Flaxseed meal – used as an egg replacer; you can grind whole flaxseeds to make your own meal.
- Apple cider vinegar or lemon juice – helps with lift and texture.
- Olive oil – or substitute melted coconut oil or avocado oil.
- Chocolate hazelnut spread – optional for filling; use a vegan or regular brand depending on preference.
For the Glaze/Frosting I used:
- Cocoa powder – regular or dark.
- Liquid sweetener – honey, maple syrup, agave, or liquid stevia will work to sweeten the glaze.
- Coconut oil – use the semi-solid variety so the glaze firms up when chilled.
Recipe Variations and Optional Add‑Ins
- Fold chocolate chips into the dough for extra pockets of melted chocolate.
- Swap the hazelnut filling for a cream cheese-style filling if not keeping the recipe vegan.
- Add a pinch of espresso powder or instant coffee for a deeper chocolate flavor.
How to Store
Without the chocolate coating, these cookies can be kept at room temperature for up to 48 hours. If coated in the coconut-oil-based chocolate shell, refrigerate to keep the shell firm. Cookies will keep in the fridge up to one week or in the freezer for up to four months; thaw at room temperature before serving.
Final Tips
- Use the batter immediately or store it in a covered container so it doesn’t dry out.
- Baking time will vary depending on cookie size, pan material, and thickness of the filling. Bake until the tops are no longer glossy and the bottoms are lightly browned and lift cleanly from the pan.
Full Recipe (Makes 8 large filled cookies)
Ingredients
Chocolate Cookie Dough
- ¼ cup ground flaxseed meal
- ½ cup water
- 2 cups almond flour
- ¼ cup coconut flour
- ¼ tsp salt
- 6 Tbsp granulated sugar (or equivalent sweetener)
- ¼ cup cocoa powder
- ½ cup mashed avocado (about 152 g)
- ½ cup avocado oil (or olive oil / melted coconut oil)
Filling
- Chocolate hazelnut spread of choice (use sugar-free for a low-carb option)
Chocolate Dip
- 2 Tbsp cocoa powder
- 1 Tbsp melted coconut oil
Instructions
- Mix ground flaxseed meal with water in a small bowl and let sit for 5 minutes to thicken.
- In a separate bowl, combine almond flour, coconut flour, salt, sugar, and cocoa powder.
- Add mashed avocado, oil, and the flax mixture to the dry ingredients and mix until a smooth dough forms.
- Chill the dough in the refrigerator for 10–30 minutes to firm up slightly.
- Remove dough and scoop about 2 tablespoons onto a parchment-lined baking sheet. Flatten into a disk, top with 1–2 tablespoons of chocolate spread, then cover with 2–3 tablespoons of dough (flattened) and seal the edges.
- Bake at 350°F (175°C) for 13–15 minutes, or until the tops are no longer glossy and the bottoms are lightly browned.
- For the chocolate shell: stir cocoa powder into melted coconut oil, dip cooled cookies, and refrigerate for 30 minutes until the shell firms.
Notes
You can use any granulated or liquid sweetener you prefer. For a lower-calorie or reduced-carb version, choose monk fruit or stevia and convert amounts per the product directions. If you don’t need the recipe to be vegan, melt ½ cup regular chocolate chips with a bit of coconut oil and dip the cookies; that coating keeps well at room temperature.
Nutrition (per serving)
Calories: 395 kcal • Carbohydrates: 18 g • Protein: 9 g • Fat: 37 g • Fiber: 9 g • Net Carbs: 9 g
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